Escabeche De Pescado Crunchy Tilapia In Tomato Sauce Recipes

ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE)

Escabeche De Pescado (Crunchy Tilapia in Tomato Sauce) image

Another of my mother's favorite recipes. This is a great Panamanian recipe with lots of flavor that is easy to make! These amounts are approximate, so feel free to play around with amounts. I'd recommend 1 lb of tilapia for each person. As for the rice, my mom prefers minute white rice with this, but I prefer Jasmine. This goes wonderfully with Panamanian Tortillas (corn cake tortillas). This recipe can get smoky, so be sure there's plenty of ventilation!

Provided by EmJoMay

Categories One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs tilapia fillets
1/4 cup flour
1/4 cup cornmeal
salt and pepper, to taste
1/4 cup olive oil
1 onion, vertically sliced
1 green pepper, cut into strips
1 cup cilantro, chopped
2 garlic cloves
15 ounces stewed tomatoes or 15 ounces diced tomatoes

Steps:

Chop up onion, green pepper, garlic, and cilantro and set aside.
Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
Cut up each tilapia filet into 3 or 4 strips.
Coat tilapia with the flour mixture.
In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
Remove fish from pan and set aside.
Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
Add the tomatoes and the fish, folding the sauce over the fish gently.
Heat through at medium temperature and serve over white rice.

Nutrition Facts : Calories 887.6, Fat 36.1, SaturatedFat 6.5, Cholesterol 227, Sodium 757.1, Carbohydrate 47.5, Fiber 5.9, Sugar 14.1, Protein 97.5

TILAPIA ESCABECHE RECIPE - (4/5)

Tilapia escabeche Recipe - (4/5) image

Provided by á-6136

Number Of Ingredients 16

Ingredients

1 (500 grams) piece large whole tilapia
1/4 teaspoon salt to season fish
1 cup oil for frying
1/4 cup butter, for sauteing
3 cloves garlic, minced
1 medium onion, cut in strips
1 thumbsize ginger, jullienned
1/2 cup red and green pepper, sliced in strips
1 carrot, jullienned
1/4 teaspoon black ground pepper
1/4 teaspoon msg(optional)
1/2 tablespoon salt(adjust to your taste preference)
2 teaspoons soy sauce
1/2 cup tomato sauce
1 cup water
1/2 cup brown sugar(just add to your taste preference)

Steps:

COOKING PROCEDURES: 1 Season the fish with salt and fry in hot oil. 2. Heat up the pan with oil, saute the garlic, onion and ginger. 4 Put in the carrots and the red and green bell peppers. Cook for a minute. 5 Add water, vinegar and black ground pepper and bring it to a boil. Do not stir until it comes to a boil. 6 Add brown sugar and dissolved cornstarch, stir and cook until the sauce becomes thick. 7 Put the fried fish. Then cook for a 2-3 minutes. 8 Serve with rice.

FILIPINO FISH ESCABECHE

Filipino Fish Escabeche image

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

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